Generally, cakes are made of vegetable cream, which is very expensive. Animal cream tastes good, delicate and soft, and is not greasy. Animal ointment melts easily in summer, so it should be kept in cold storage. Vegetable cream is cheap and easy to shape, and its taste is not as good as animal cream.

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Put the undistributed cream in the refrigerator at 2℃-7℃ for more than 24 to 48 hours, and take it out after it is completely thawed.

The temperature before whipping cream should not be higher than 10℃, and lower than 7℃ will affect the stability and whipping size of cream.

Shake the cream gently and pour it into the mixing tank. The temperature of this liquid cream should be 7℃- 10℃, and its capacity should be 10%-25% of the capacity of the mixing tank (send the product to the place where the ball diameter of the mixing ball is the largest).

Too high or too low room temperature will affect the quality and stability of whipped cream.

Use medium or high speed (160-260 rpm) until the gloss disappears and soft peaks appear.